Quick Puff Pastry
- Kitchen scale
- KitchenAId mixer (or similar)
- 18 tbsps unsalted cultured butter, frozen
- 6.5 ounces King Arthur unbleached all-purpose flour (1 1/4 cup using dip and sweep method)
- Additional flour for rolling dough
- 1.25 ounces cake flour (not self-rising) (1/4 cup using dip and sweep method)
- 3/4 tsp fine salt
- 1/3 cup ice water
- Fit paddle attachment to mixer.
- Put both flours and salt in mixer's bowl.
- Using slowest speed, mix until ingredients are combined.
- Cut frozen butter into small pieces, approx. 1/3 inch cubed.
- Add butter to flour mixture.
- Using slowest speed, mix until butter is thoroughly coated but not yet fully mixed into flour.
- Add water.
- Using slowest speed, mix until ingredients start to clump together.
Roll & fold – part 1
- Turn dough out onto lightly floured pastry cloth.
- Lightly flour surface of dough.
- Using hands, quickly shape dough into 8-inch by 10-inch rectangle.
- Fold 1: Fold dough into thirds, as you would a business letter.
- Lightly flour dough and roll into 8-inch by 10-inch rectangle.
- Fold 2: Fold dough into thirds and roll into 8-inch by 10-inch rectangle.
- Folds 3 & 4: Two more times, fold dough into thirds and roll into 8-inch by 10-inch rectangle.
- Fold dough into thirds and wrap in plastic wrap.
- Refrigerate dough at least 40 minutes. Dough can be kept in refrigerator one day or more before moving to next step.
Roll & fold – part 2
- Remove dough from refrigerator.
- Roll and fold two more times. Dough now is ready to use.
Makes about 1 1/4 pounds of puff pastry. Dough can be stored in refrigerator or freezer. Adapted from Rose Levy Beranbaum’s The Pie & Pastry Bible.